The invention discloses a
brewing process of fragrant and soft Maotai-
flavor liquor. The
brewing process comprises the following steps: step 1, selecting old straws with good color and luster and purekoji
flavor; step 2, wheat
wetting: adding old
straw for soaking after
impurity removal of wheat, wherein three conditions of water quantity,
water temperature and time for wheat
wetting need to be mastered during wheat
wetting; step 3, paying attention to turning and stacking during wheat wetting, and turning to enable each grain of wheat to uniformly absorb
moisture; step 4,
starter propagationand material mixing, wherein the
water content is controlled to be 36-38%; step 5, after six rounds of
wine taking, performing grain supplementing again, wherein the specific operation is as follows:1)
sorghum is ground, steamed, spread and cooled to 25-35 DEG C; and 2) the fermented grains for six rounds are taken, spreading and cooling are carried out to 25-32 DEG C, mixing is performed with
yeast powder, and mixing with the standby fermented grains can be carried out. The fragrant and soft Maotai-
flavor liquor produced by the process provided by the invention effectively removes the withered, burnt and
bitter tastes in the traditional Maotai-flavor liquor, so that the liquor body is more fragrant, mellow and soft, and the acceptability of consumers is wider.